Daikon Carbonara with Mullet Roe and Lemon Zest
Pasta and Pizza | Greek cuisine
⏳ Time
20 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
Instead of 1 bunch of dill, you can use 1/2 bunch of fennel greens. Enjoy your meal!
Ingredients
- Daikon - 8.8 oz
- Bottarga - 2.5 oz
- Fish Oil - 3 fl oz
- Cream - 3 fl oz
- Egg white - 6 pieces
- Dill - 1 bunch
- Citrus Zest Mix - 2 pieces
- Meyer Lemon Juice - to taste
- Salt - to taste
- Ground Black Pepper - to taste
- Olive Oil - 0 fl oz
- Sea urchin roe - 1.4 oz
Step by Step guide
Step 1
Slice the roe into thin pieces, mix with fish stock and cream. Add the egg yolks and zest from 2 lemons. Grate the daikon using a special grater to resemble tagliatelle. Blanch the daikon in boiling salted water for 1.5 minutes, then let it dry. Chop the dill or fennel, mix with the daikon and roe sauce. Season with lemon juice and olive oil. Add salt and pepper to taste.
Step 2
Add the smoked herring roe and serve the dish as shown in the picture.
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